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Old 09-28-2011, 01:12 PM   #1
MoronBrothersBrewery
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Jun 2011
Miami, Fl
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Gonna be brewing Janet's brown ale tomorrow, but unfortunately I have NO chocolate malt! Recipe calls for:

12 lb 2-row
1.25 lb cara
1.25 lb crystal 60
1 lb wheat
.5 lb chocolate

My buddy hooked me up with some black malt, so my question is: Can I substitute the black malt for the chocolate, maybe a smaller amount? I know it's a lot roastier, but I have nothing else to use. Not too much experience in "customizing" recipes, so any help would be greatly appreciated. Thanks!



 
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Old 09-28-2011, 01:17 PM   #2
chapa
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Jul 2010
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Do you have a lhbs by you? I'd really get some chocolate. A little black might be ok, but even in a porter you don't usually go much over 4 oz or so. Maybe 2oz would be good, but I suggest trying to get some kind of chocolate, or brown malt. I guess you could also roast some of your own base malt...I don't have any experience with that, but maybe it's a good alternative for you in this situation.


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Old 09-28-2011, 01:47 PM   #3
Bob
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That last is actually pretty good advice. Take a pound of your 2-row and toast it in your oven at ~300F. Check it periodically; when the white, starchy endosperm turns parchment or slightly darker, and tastes nutty, remove it. You'll want to turn it gently several times during the baking to prevent uneven heating and scorching.

Use this and no more than 4 oz of Black Malt for color.

One further thing: That's a TON of caramel/crystal malt. What is "cara"? Carapils? If so, I'd delete it and sub in base malt. Carapils is a crutch the mashing brewer does not require.

Cheers,

Bob
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Old 09-28-2011, 02:02 PM   #4
elproducto
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Jul 2010
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IMHO as someone who has brewed this recipe at lest 6 times, it needs the chocolate. There is a definate chocolate note to the beer.
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Old 09-28-2011, 02:27 PM   #5
HomebrewMTB
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Feb 2008
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I just ordered ingredients for this myself. It's supposed to be crystal 40 and yes, it's carapils/dextrine. If you want to try this very well reviewed and award winning recipe published in Brewing Classic Styles, brew it as written. If you make up your own thing it will end up as something else.

 
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Old 09-28-2011, 02:30 PM   #6
MoronBrothersBrewery
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Jun 2011
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Quote:
Originally Posted by elproducto View Post
IMHO as someone who has brewed this recipe at lest 6 times, it needs the chocolate. There is a definate chocolate note to the beer.
So toasting the base malt will NOT work? no chocolate notes from toasting?

Wish I had chocolate, but can't get it by tomorrow. Just trying to come up with something.

How about adding some cocoa powder to the mash maybe, or the boil?

 
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Old 09-28-2011, 07:25 PM   #7
wonderbread23
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Apr 2009
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Quote:
Originally Posted by Bob View Post
One further thing: That's a TON of caramel/crystal malt. What is "cara"? Carapils? If so, I'd delete it and sub in base malt. Carapils is a crutch the mashing brewer does not require.

Cheers,

Bob
I had the same exact thought when I brewed it. Low and behold tho' it produces and awesome beer. The hop character is so aggressive that it balances out. I entered into competitions and was told to even add more crystal for the style...

 
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Old 09-28-2011, 08:51 PM   #8
Bob
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Oh. Gotcha. I'm not familiar with the recipe, so I didn't know.

Cheers!

Bob
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Old 09-28-2011, 08:57 PM   #9
Bob
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Quote:
Originally Posted by MoronBrothersBrewery View Post
So toasting the base malt will NOT work? no chocolate notes from toasting?

Wish I had chocolate, but can't get it by tomorrow. Just trying to come up with something.

How about adding some cocoa powder to the mash maybe, or the boil?
Stop. Re-read the description of the ingredient.

[waits]

Now you know that it's called "Chocolate malt" not because of flavor, but because Chocolate malt is approximately the same color as chocolate candy. There is NO flavor similarity between Chocolate Malt and chocolate candy. NONE. If there is, there's something wrong with it.



Chocolate malt provides deep ruby/garnet color, as well as roasted, nutty flavors, not unlike dark-roasted coffee.

Bob
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Old 09-28-2011, 10:15 PM   #10
cimirie
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Quote:
Originally Posted by Bob

Stop. Re-read the description of the ingredient.

[waits]

Now you know that it's called "Chocolate malt" not because of flavor, but because Chocolate malt is approximately the same color as chocolate candy. There is NO flavor similarity between Chocolate Malt and chocolate candy. NONE. If there is, there's something wrong with it.



Chocolate malt provides deep ruby/garnet color, as well as roasted, nutty flavors, not unlike dark-roasted coffee.

Bob
From Breiss' website, describing chocolate malt

" The rich roasted coffee, cocoa flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, and other dark beers."

I think the fact that the manufacturer lists cocoa flavor as attributed to this malt lends itself to support the previous poster's point of view. Chocolate flavor is clearly obtained using chocolate malt.


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